Stima VP2 Fast Cook Pizza Oven product image

Stima

Stima VP2 Fast Cook Electric Pizza Oven – Two Deck

SKU: AVP2

£3,530.00(£4,236.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment can be connected to a single phase power supply – must be installed by a competent person
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

The Stima VP2 is a compact, two-deck electric pizza oven built for commercial operations that want to serve stone-baked pizza without the infrastructure demands of a larger deck oven. Each deck uses a refractory stone base that absorbs and radiates heat directly into the underside of the pizza — the method that produces the crisp base associated with traditional pizza cooking. A carbon-activated filtration hood is included as standard, which in many settings allows the oven to be positioned without a direct connection to an external extraction canopy, though this should always be assessed carefully against your specific kitchen layout and any applicable local ventilation requirements before installation.

In a busy service environment, the VP2 is well suited to operations producing a moderate volume of pizzas as part of a broader menu — gastropubs, café-restaurants, and small-to-medium pizzerias with manageable throughput are typical applications. The two-deck configuration allows different pizzas to be cooked simultaneously or at staggered timings, which helps maintain pace during service without requiring a large dedicated pizza station.

From a practical standpoint, the oven offers several operational advantages worth noting:

  • Refractory stone decks deliver consistent base heat for authentic results
  • High operating temperature supports rapid cooking times during service
  • Two independent decks allow simultaneous cooking or staggered loads
  • Included filtration hood reduces extraction infrastructure requirements in many kitchens
  • Compact footprint suits counter or stand-mounted installation in tighter spaces

Being an electric unit, installation is generally more straightforward than gas alternatives, but supply requirements should be confirmed with a qualified electrician before positioning — particularly in existing kitchens where circuit capacity may already be committed. The unit is typically bench-mounted, and adequate clearance around the oven should be factored into the layout plan.

The VP2 is a practical choice for operators new to pizza service or those with moderate volume requirements. For sites running a pizza-led menu across continuous high-volume covers, it would be worth discussing whether a higher-capacity model with greater deck space or more powerful elements would better serve the operation over time.

If you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.

Frequently asked questions

Is the VP2 suitable for a high-volume pizzeria running continuous covers?

The VP2 is well suited to moderate-throughput operations such as gastropubs, café-restaurants, and smaller pizzerias where pizza forms part of a broader menu. For sites running a dedicated pizza-led operation across continuous high-volume sittings, a higher-capacity model with greater deck area and more powerful elements is likely to serve the operation better — it is worth discussing your expected covers with us before deciding.

Does the included filtration hood mean I don't need an extraction canopy?

The carbon-activated filtration hood reduces the extraction infrastructure required in many settings, and for some kitchens it removes the need for a direct connection to an external canopy. However, this depends on your specific kitchen layout, the volume of cooking, and any local building or ventilation regulations that apply — it should be assessed properly before installation rather than assumed.

What do I need to arrange before installing the VP2 in an existing kitchen?

The main consideration is confirming that your existing electrical supply has sufficient capacity to support the oven, particularly if other high-draw equipment is already on the same circuit — a qualified electrician should verify this before positioning the unit. You will also need to allow adequate clearance around the oven and decide whether it will be bench-mounted on an existing counter or on a dedicated stand, as both affect how the oven sits within the workflow.
Stima VP2 Fast Cook Electric Pizza Oven – Two Deck

£3,530.00(£4,236.00 inc VAT)

£3,530.00(£4,236.00 inc VAT)

The Stima VP2 is a compact, two-deck electric pizza oven built for commercial operations that want to serve stone-baked pizza without the infrastructure demands of a larger deck oven. Each deck uses a refractory stone base that absorbs and radiates heat directly into the underside of the pizza — the method that produces the crisp base associated with traditional pizza cooking. A carbon-activated filtration hood is included as standard, which in many settings allows the oven to be positioned without a direct connection to an external extraction canopy, though this should always be assessed carefully against your specific kitchen layout and any applicable local ventilation requirements before installation.

In a busy service environment, the VP2 is well suited to operations producing a moderate volume of pizzas as part of a broader menu — gastropubs, café-restaurants, and small-to-medium pizzerias with manageable throughput are typical applications. The two-deck configuration allows different pizzas to be cooked simultaneously or at staggered timings, which helps maintain pace during service without requiring a large dedicated pizza station.

From a practical standpoint, the oven offers several operational advantages worth noting:

  • Refractory stone decks deliver consistent base heat for authentic results
  • High operating temperature supports rapid cooking times during service
  • Two independent decks allow simultaneous cooking or staggered loads
  • Included filtration hood reduces extraction infrastructure requirements in many kitchens
  • Compact footprint suits counter or stand-mounted installation in tighter spaces

Being an electric unit, installation is generally more straightforward than gas alternatives, but supply requirements should be confirmed with a qualified electrician before positioning — particularly in existing kitchens where circuit capacity may already be committed. The unit is typically bench-mounted, and adequate clearance around the oven should be factored into the layout plan.

The VP2 is a practical choice for operators new to pizza service or those with moderate volume requirements. For sites running a pizza-led menu across continuous high-volume covers, it would be worth discussing whether a higher-capacity model with greater deck space or more powerful elements would better serve the operation over time.

If you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.